Name: Tuna kedgeree
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/4 cup long-grain rice; 30 gram butter; 1 finely chopped red onion; 2 piece, grated ginger; 2 teaspoon curry powder; 425 gram can, drained, flaked tuna; 1 seeded, sliced red capsicum; 2 tablespoon lime juice, plus wedges to serve; 4 hard-boiled, peeled, quartered (see note) eggs; natural yoghurt, sliced cucumber, sliced red chilli, to serve

Tuna kedgeree

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

1 1/4 cup long-grain rice

30 gram butter

1 finely chopped red onion

2 piece, grated ginger

2 teaspoon curry powder

425 gram can, drained, flaked tuna

1 seeded, sliced red capsicum

2 tablespoon lime juice, plus wedges to serve

4 hard-boiled, peeled, quartered (see note) eggs

natural yoghurt, sliced cucumber, sliced red chilli, to serve

Method

1.Cook rice in a large saucepan following packet instructions. Drain well and cool.

2.In a large saucepan, melt butter on medium. Sauté onion 4-5 minutes, until tender. Add ginger and curry powder. Cook 1-2 minutes, stirring, until fragrant.

3.Mix in rice and cook, stirring, 1 minute, coating well in spice mixture. Remove from heat.

4.Stir tuna, capsicum and juice through. Season to taste. Serve topped with egg, yoghurt, cucumber and chilli.

For hard-boiled eggs, place cold eggs in a saucepan of cold water. Bring to the boil on medium, then simmer 4-5 minutes. Cool under cold, running water. Peel and quarter. These are delicious in burgers.
Note

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Ingredients

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